Prep time
10 mins
Cooking Time
30 mins
Serves
4
Ingredients
Ingredients
4 MSC-certified cod fillets
200g plain flour, plus extra for dusting
1 tsp mild curry powder
½ tsp turmeric
A pinch of cumin seeds
1 tsp baking powder
250ml cold lager (or enough to make a smooth batter)
Vegetable oil, for deep frying
A handful of samphire (or onions if not available)
For the Raita:
2 tbsp natural yogurt
1 tbsp chopped dill
1 tbsp finely diced cucumber
1 tbsp capers
4 tbsp peas (blanched or frozen & thawed)
A pinch of curry leaves (dried or fresh)
A pinch of cumin seeds
Juice of ½ lemon
A decent pinch of salt
Method
Method
- In a mixing bowl, whisk together flour, curry powder, turmeric, cumin seeds, and baking powder. Gradually whisk in lager until you have a smooth batter thick enough to coat the back of a spoon.
- Pour vegetable oil into a deep pan (no more than halfway full) and heat to 180°C.
- Pat the cod fillets dry, dust lightly with flour, then dip into the batter. Fry for 5–6 minutes until golden and crisp, turning halfway. Drain on kitchen paper.
- Dip the samphire into the remaining batter and fry for 1–2 minutes until crisp. (These are brilliant with curry sauce on the side.)
- Mix yogurt, dill, cucumber, capers, peas, curry leaves, cumin seeds, lemon juice, and salt in a small bowl. Chill until ready to serve.
- Plate the golden cod with samphire pakoras on the side and a bowl of cooling raita for dipping.